Large Country Sausage
|Boneless pork shoulder||2 1⁄2 Pound|
|Salt||1 1⁄2 Tablespoon|
|Freshly ground pepper||3⁄4 Teaspoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Garlic clove||1 Small, chopped|
|Sausage casing||72 Inch, washed and drained (2 Yards)|
Mix all of the ingredients together thoroughly and stuff the casing.
Keep the sausages for at least two days in the refrigerator before using.